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二氧化氯熏蒸处理对蚕豆品质及褐变的影响.

Authors :
努尔开西·肉扎洪
侯媛媛
赵雅芹
赵立艳
郑永华
金 鹏
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 1, p222-230, 9p
Publication Year :
2023

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
44
Issue :
1
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
161632579
Full Text :
https://doi.org/10.7506/spkx1002-6630-20220218-136